I very often leave my tea sitting in a ceramic sort of cup. I also brew it very strong.
I've noticed it has a bit of a "tang." Is there any possibility something is dissolving or whatever? Yes, it sounds crazy, but I'm neurotic...
Posted by Samprimary (Member # 8561) on :
This is not a question so easily answered! A 'ceramic sort of cup' tells us little of the material or composition. It could be a pH-neutral rare-earth cup forged in carcinogen-free kiln fires, or it could have lead paints, or who knows!
If you can find its brand name, or show us a picture, I guess we might be able to help?
But honestly the most likely answer is 'yeah the cup is harmless man'
Posted by fugu13 (Member # 2859) on :
Brewing it strong and leaving it sit is most likely the cause of the tang. The longer tea brews, the more bitter it becomes.
Posted by HollowEarth (Member # 2586) on :
The danger of any ceramic sold for containing food dissolving is pretty small. Unless you got it from china, in which case you will die of melamine poisoning next Tuesday.
Posted by rivka (Member # 4859) on :
Or Mexico, in which case we're back to lead.
Posted by dabbler (Member # 6443) on :
Why don't you make the same tea under the same extended circumstances in a couple different cups and tell us if the tang is still there?
Posted by Teshi (Member # 5024) on :
quote:Brewing it strong and leaving it sit is most likely the cause of the tang. The longer tea brews, the more bitter it becomes.
Agreed. Strong black tea can have a strong "tangy" undertaste that you will be able to taste more when the cup has cooled a little.
Posted by ClaudiaTherese (Member # 923) on :
The cup may be a part of it, but most likely it is the tannin. The longer the tea brews, the more tannin is present.
From an unverified but looks-well-written online source, BellaOnline:
quote:The taste of tea is directly related to the brew time. The length of the brewing process produces how much tannin is in your cup. The tannin is responsible for the bitter taste in your mouth after you drink your tea. This produces that “puckery” sensation. Although it may feel “piquant” in your mouth after tasting strong tea, there are other benefits of tannins. Tannins are said to keep bad bacteria out of your mouth, and tannins help to impede dental cavities.
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Added:
quote:Originally posted by dabbler: Why don't you make the same tea under the same extended circumstances in a couple different cups and tell us if the tang is still there?
Good idea.
Posted by Tante Shvester (Member # 8202) on :
Lead tends to taste more sweet than tangy anyway.
Posted by Phanto (Member # 5897) on :
Thanks so much for the input, guys! I really feel a lot better now, and it makes sense that brewing it really strong is making the weird taste.
=)
Posted by Tatiana (Member # 6776) on :
I've heard that it's not safe to eat or drink out of any porcelain or ceramics that aren't made in factories in the USA, England, or Japan. All those beautiful Italian and Portuguese jugs and bowls and things are suspect. This may be too strict. I'm not sure. But I just follow it just in case. I use the other stuff for display, and only eat out of things from those three countries. And not handmade things either. Only factory made.
Leaded crystal decanters are a bad idea too, even if made by Waterford or whomever. I drink out of pitchers not decanters. The crystal goblets are okay because the liquid doesn't stay in them very long, but actually I very rarely drink out of my crystal either. I don't like hand washing them and the heat of the dishwasher is death to heavy crystal. That's aside from the lead content. =)